Here's to the Red, White & Blue Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Try this winning entry from the 2010 State Fair Pie Contest for the State of Oklahoma.
Ingredients
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 3 lb fresh strawberries
- 1/2 cup fresh blueberries
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups water
- 1 box (4-serving size) strawberry gelatin
Instructions
- Heat oven to 450 °F. Place 1 crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Prick bottom and side with fork. Unroll second crust onto wax paper. Using 2-inch star-shaped cookie cutter, cut stars from pie crust; place on cookie sheet. Bake stars about 5 minutes, crust 10 to 12 minutes or until light brown. Cool.
- Meanwhile, clean and hull strawberries. Set strawberries, points up, on paper towel to dry. Wash blueberries, dry on paper towel. Place strawberries point sides up in baked pie shell; place blueberries between strawberries. Set aside.
- In 2-quart saucepan, stir together sugar and cornstarch. Stir in water; heat to rolling boil. Cook a full 2 minutes. Remove from heat; stir in gelatin. Cool 15 to 20 minutes. Spoon over berries in crust, making sure each piece is covered. Chill at least 4 hours or overnight. Top each serving with star cutouts.
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